Chicken with Garlicky Greens and Chickpea Mash
- 1/2 cup olive oil divided
- 1 lb boneless skinless chicken breasts halved into cutlets (4 pieces)
- 1 Tbs dried oregano
- 1 Tbs butter
- 4 garlic cloves minced (divided)
- 1/2 medium red onion finely diced
- 15 oz can chickpeas drained and rinsed
- 1/3 cup chicken stock
- 1 head of broccoli cut into florets
- 2 zucchini sliced
- crushed red pepper flakes optional
Briefly blanch the broccoli in a large pot of salted, boiling water, and set aside.
In a large (cast iron) skillet, heat 2 Tbs olive oil over medium heat.
Season the chicken with salt, pepper, and oregano.
Cook until golden brown on one side - about 4 minutes, then flip. Cook chicken until done (and remove/keep warm).
Add butter, 3 cloves garlic and a pinch of oregano to the same pan (can do it while chicken finishes cooking), and cook for 30 seconds, then add in the diced red onion.
Cook until onion is soft, and chicken is done. Meanwhile, heat the chickpeas in a microwave safe bowl for a minute or two, until warm.
Transfer onion/garlic mixture to a blender, or a bowl (if mashing vs pureeing), and add the warmed chickpeas, stock, salt, pepper and red pepper (if using). Blend, adding olive oil until desired consistency is reached.
Taste for seasoning, and adjust if necessary.
In the same skillet, you cooked the chicken in, heat 2 tsp olive oil over medium. Add the remaining garlic, a pinch of red pepper (if using), then add in the blanched broccoli and sliced zucchini.